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Sweet Potato-Cranberry Tart

Created for Thanksgiving 2008.  
This has less dairy and eggs than a typical sweet potato or pumpkin pie, and is very rich without being heavy.  The filling is not very tart, but still is not enough to counterbalance the cranberries without the whipped cream.  If you plan to skip the cream, I'd increase the sugar a bit in the filling to compensate.


Prepared 9 inch tart pan; 8 inch single crust pie; or dough for 6-8 free form tarts (filling will be thick enough to not run out)
    Oven 400°    Time 40-50 minutes

2 cups cooked sweet potatoes, about 16 oz (2 medium-large sweet potatoes, baked or microwaved. cooled and peeled after cooking)

1 egg
1 5 ounce can of evaporated milk (not sweetened condensed!), about 1/3 cup
1/4 cup honey
juice and zest of 2 lemons (about 1/3 cup juice and 2 teaspoons zest)
1 teaspoon ground coriander
1/4 teaspoon ground cardamom

about 2 cups whole fresh cranberries

sweetened whipped cream

Prepare the crust (using any basic recipe for a dessert tart or pie crust; crumb crusts should also be fine. but I tested the recipe with plain butter short crust) and line the pan.  

In mixer, food processor, or with potato masher, beat the sweet potato pulp until it is smooth.  Whisk in the egg, milk, honey, lemon, and spices until well blended.

Spread the sweet potatoes filling in the pan (it will not be thick enough to spread and level on its own).  Cover the top with a layer of cranberries.  Press them a little so they are about halfway covered by the filling.

Bake at 400° for 40 minutes for tarts, 50 minutes for a single tart or pie.

Serve warm generously covered with sweetened whipped cream.

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